Coloring is achieved through the dispersion
of the coloured particles in the food.
Aluminum-based insoluble food colours are used to colour oil-based products, such as chocolate, buttercream, and candy and pastry coatings. It is perfect to limit colour bleeding when several colours are side by side.
- Ideal for fatty substances, such as chocolate
- Less aggressive colouring than the water-soluble variety
- Colouring through dispersion to limit bleeding
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